Scallops With Tarragon Cream And Wilted Butter Lettuce
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 1/4 cup minced shallots
- 1/2 cup dry white wine
- 1/3 cup whipping cream
- 4 teaspoons chopped fresh tarragon, divided
- 1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)
- 8 large sea scallops, patted dry
- 1 small head of butter lettuce, leaves separated
- Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; saute 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
unsalted butter, shallots, white wine, whipping cream, fresh tarragon, head of butter lettuce
Taken from www.epicurious.com/recipes/food/views/scallops-with-tarragon-cream-and-wilted-butter-lettuce-240433 (may not work)